CHICAGO MONTESSORI, NFP

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ADDITIONAL THRESHOLD IS NEEDED AT BOTTOM OF SIDE DOOR IN THE GYM(EAST SIDE).

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO SMALLER REFRIGERATOR IN TWO DIFFERENT CLASS ROOM WITH IMPROPER TEMPERATURE.SOUTH CLASS ROOM REFRIGERATOR AIR TEMP OF 46F TO 48.2F; NORTH CLASS ROOM REFRIGERATOR AIR TEMP OF 47.3F;POTENTIALLY HAZARDOUS FOOD WERE STORED IN BOTH REFRIGERATORS(MILK-YOGURT-CHEESE ETC.).REFRIGERATOR MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNITS"HELD FOR INSPECTION" DO NOT USE UNITS.FAX A LETTER WHEN REFRIGERATORS ARE FIXED.(FAX # 312-746-4240).CRITICAL VIOLATION:7-38-005(A) H000071-685-11

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE REFRIGERATORS MENTIONED ABOVE .MILK AT TEMP OF 46.7F TO 47F; CHEESE AT TEMP OF 47.1F;YOGURT AT TEMP OF 45.6F; REAM CHEESE AT TEMP OF 45.8F; PLAIN YOGURT AT TEMP OF 48F.FOOD DISCARDED AND DENATURED.CRITICAL VIOLATION:7-38-005(A) H000071685-11

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SWEEP FLOOR IN STORAGE AREA BEHIND THE WEST WALL CASE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE WORKING THERMOMETERS FOR ALL REFRIGERATORS AND MAINTAIN TEMP OF 40F AND BELOW

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND HIGH TEMP DISH MACHINE NOT MAINTAINING TEMP OF 180F.PRESENTLY UNITS MAINTAINS TEMP OF 159F.ENGINEER MANUALLY MANIPULATED THE MACHINE ON WASH AND RINSE CYCLE, HE DECIDES WHEN CYCLE IS FINISHED.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO USE ONLY DISPOSAL UTENSILS(PLATES, GLASSES FORKS ETC)UNTIL UNIT IS REPAIRED..MACHINE IS USED BY THE DAY CARE FOR MULTI USE UTENSILS AFTER LUNCH.DISH MACHINE MUST OPERATE AUTOMATICALLY.CRITICAL VIOLATION:7-38-030 H000063660-14

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. WE (MISS BELL)OBSERVED EVIDENCE OF MICE DROPPINGS IN BOTH CLASS ROOMS.CLASS ROOM(MS.HILGEN)MICE DROPPINGS WERE OBSERVED UNDER 1 COMPARTMENT SINK,(25 OR MORE). CLASS ROOM(ELLIS)MICE DROPPINGS WERE OBSERVED UNDER 1 COMPARTMENT SINK AND STORAGE AREA(40 OR MORE).INSTRUCTED TO REMOVE DROPPINGS AND SANITIZE AREA.ELEVATE ITEMS FROM UNDER THE SINKS AND STORAGE AREA,6"OFF AND ABOVE.SERIOUS VIOLATION:7-38-020 HOOOO62879

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.SEAL PLASTIC COVING IN PREP AREA, SOUTH WALL.